Description
Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9-inch) pie crust, baked
Meringue:
- 4 egg whites
- ½ cup white sugar
Ingredients
Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9-inch) pie crust, baked
Instructions
- Prepare the Filling: In a saucepan, whisk together sugar, flour, cornstarch, and salt. Add water, lemon juice, and zest, stirring until smooth. Cook over medium-high heat, stirring until the mixture boils. Stir in butter until melted. Gradually whisk in ½ cup of the hot mixture into the egg yolks. Return the yolk mixture to the saucepan and cook until thickened. Pour into the baked pie crust.
- Prepare the Meringue: In a clean bowl, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread meringue over the lemon filling, sealing the edges at the crust.
- Bake: Bake in a preheated oven at 325°F (162°C) for 20-25 minutes, until the meringue is golden brown.
- Cool and Serve: Allow pie to cool before serving.
Notes
- For a citrus twist, add orange zest to the filling.
- A graham cracker crust can be used for added texture.
- Ensure the meringue seals the edges to prevent shrinking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
